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Friday, July 22, 2011

More Chocolate Chip Cookies

I tried another new recipe last night and they turned out really good! I love how sturdy these cookies are. I was skeptical that they would be flat and pancake like with melted butter but they were pleasantly puffy in the oven. I'd like to try adding a little bit of ground oatmeal (instead of some of the flour) next time. I will also hand stir in the cold butter, instead of letting it fly out of the kitchenaid. . . .

Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.